General Tso’s Tofu

Every once in a while I get a huge craving for General Tso’s chicken but want a slightly lighter option. Recently I’ve also gotten a few emails from readers who were curious about how to make vegetarian versions of their favorite takeout dishes. So I got inspired to do a vegetarian General Tso’s using tofu.

One of the benefits of using tofu is that it’s quicker and a bit easier than preparing the chicken. Instead of shallow-frying the chicken, you just pan-fry the tofu cubes in a large skillet with a couple tablespoons of oil to get it nice and crispy on the outside. And you don’t even have to worry about searing all the sides. Just use a spatula to get about 1/2 or 3/4 of the sides to a nice golden color; this way, the tofu is crisp on the outside but still soft on the inside.

For this recipe, I adjusted the quantity of the sauce that I usually use for General Tso’s chicken, and a couple of ingredients in it, to compensate for the protein not being marinated.  A few readers have noted in the comments of General Tso’s chicken that they used ketchup instead of tomato paste with great results, so I added it as a substitute; it’s great if you prefer a sweeter sauce in your General Tso’s.

Finally, you can either mix the broccoli in or serve it on the side (just like takeout!) Of course, this is also much better for you than takeout, so you don’t have to feel guilty about having seconds…or thirds…

_________________________________

General Tso’s Tofu

Serves 4 as part of a multi-course meal

1 pound extra-firm tofu2 cups broccoli florets1 tablespoon peanut of vegetable oil8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes2 cloves garlic, minced1 teaspoon minced ginger,1 scallion, white and green parts separated and thinly sliced1 teaspoon white sesame seeds, for garnish

Sauce:

3 tablespoons tomato paste (or substitute ketchup for a slightly sweeter sauce)2 tablespoons soy sauce2 tablespoons rice vinegar2 teaspoons hoisin sauce2 teaspoons chili sauce2 teaspoons sesame oil2 tablespoons sugarRinse and drain the tofu, then cut into 1-inch cubes. Blot the tofu all around with paper towels (drying the tofu helps it pan-fry better.)Bring a medium pot of salted water to boil. Add the broccoli and cook for about 2 minutes. Drain, rinse under cold water, and drain again. Set aside.Prepare the sauce: In a small bowl, stir together the tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.Heat 2 tablespoons of the peanut oil in a wok or large skillet over medium-high heat. Swirl to coat the bottom. Add the tofu in one layer (you may have to do this in batches) and allow it to sear on the first side undisturbed for about 1 minute. Then use a spatula to move the tofu cubes around until they are golden on half or most of the sides, about 3 to 4 minutes. Transfer to a plate and set aside.In the same pan, add the remaining 1 tablespoon of peanut oil. Add the dried chilis, garlic, ginger, and scallions and stir-fry until just fragrant, about 30 or 40 seconds. Pour in the sauce and stir until thickened, about 1 minute. Add the tofu and carefully toss to coat with the sauce. You can either toss the broccoli in with the sauce or serve it on the side. Transfer everything to a large serving dish. Sprinkle the sesame seeds and scallions greens on top and serve with rice on the side.

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Tagged as: Chinese, Chinese-American, Tofu, Vegetarian

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New General Tso’s Chicken GrubKit!

I hope everyone had a great Memorial Day weekend!

In addition to relaxing and enjoying the sun, over the weekend my friends at GrubKit and I launched a new recipe kit. Following the success of our first collaboration, the Kung Pao Chicken GrubKit, we decided to put together a General Tso’s Chicken kit based on the popular recipe from this site. 

(Read more about our collaboration with Grubkit here.)

The kit, featuring the classic Chinese-American takeout dish that was first introduced in New York in the 1970s, is aimed at cooks who want a more challenging recipe, but with the ease of having all the necessary ingredients by your side. (We use the best ingredients possible, so rest assured your dish ends up tasting even better than the one at your favorite takeout spot.) The kits also make fantastic gifts. So head on over to GrubKit to take a peak at the General Tso’s GrubKit and other Chinese, Thai, Indian, and baking kits!

Tagged as: GrubKit, News

View the original article here

New General Tso’s Chicken GrubKit!

I hope everyone had a great Memorial Day weekend!

In addition to relaxing and enjoying the sun, over the weekend my friends at GrubKit and I launched a new recipe kit. Following the success of our first collaboration, the Kung Pao Chicken GrubKit, we decided to put together a General Tso’s Chicken kit based on the popular recipe from this site. 

(Read more about our collaboration with Grubkit here.)

The kit, featuring the classic Chinese-American takeout dish that was first introduced in New York in the 1970s, is aimed at cooks who want a more challenging recipe, but with the ease of having all the necessary ingredients by your side. (We use the best ingredients possible, so rest assured your dish ends up tasting even better than the one at your favorite takeout spot.) The kits also make fantastic gifts. So head on over to GrubKit to take a peak at the General Tso’s GrubKit and other Chinese, Thai, Indian, and baking kits!

Tagged as: GrubKit, News

View the original article here

General Tso’s Chicken, Two Recipes

General Tso’s chicken has enjoyed quite a reign on this site. Since I first posted it in 2009, month after month it continues to be the most viewed and searched for recipe here.  I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out.

Over the past few months, I’ve been testing and retesting this recipe for my cookbook, and want to share a new revised version. I’ve loved all your feedback and incorporated some changes that’ll make this General Tso’s even better. The sauce, for example, has a couple of new ingredients to round out the tomato base. (And for those of you who have raved about the old recipe, don’t worry – it’s still here for safekeeping!)

The biggest improvement is in the frying process. The previous recipe resulted in really nice crispy chicken, but I think this new recipe one-ups its predecessor. After countless hours frying chicken in front of the stove, I’ve found that the key marinade ingredient for crispy chicken is…egg whites, which allow the cornstarch to adhere to the meat, without lending too much of an eggy flavor. And, as one commenter suggested, tossing the cornstarch with a little salt and pepper is great for adding more flavor to the fried chicken. You can also take a few extra minutes to fry the chicken again for another 30 seconds, an optional step to get very crispy chicken, identical to the take-out kind.

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Almost nobody in Hunan has ever heard of General Tso’s Chicken, the most famous Hunan dish in America. Like many other American-Chinese favorite, the roots to China are vague but interesting.

You may know the dish as General Tsuo’s, or Tzo’s or Tao’s or some other variation. You couldn’t really pronounce the name, but order it anyway at Panda Garden because of its addictiveness. Who cares if it isn’t really Chinese food, like your ABC friend hinted?

General Tso’s Chicken became popular in America via some enterprisingly Taiwanese chefs who opened Hunan restaurants in New York in the 1970s. Hunan cuisine is traditionally very spicy, full of smoky chilis and pickled vegetables. But to appeal to American diners, the chefs started deep-frying, and sweetening the sauces. They improved upon each other’s crispy chicken dishes until they got a crunchy, sweet, sour, and mildly spicy coating. You can read more about the history in Fuchsia Dunlop’s NYT article, or Jennifer 8. Lee’s The Fortune Cookie Chronicles; both writers trace the original General Tso’s back to Taiwan.

I first tried making the Taiwanese version from Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province. But the recipe calls for starch in the marinade and sauce, instead of as an outside coating, which doesn’t create a create the crunchiness I was expecting. I wasn’t the only one who was disappointed by the original version. On trying the chicken dish in Taiwan, Jennifer 8. Lee wrote, “The dominant flavor was soy sauce. That was followed by chopped garlic and a kick from spicy chili peppers. The chicken was appropriately chewy, but there was no crispy, fried batter coating. Where was the sweetness? The tanginess? Instead, it had a strong salty flavor.”

The older version is like the stodgy artiste who refuses to waver to popular opinion. Which is respectable. But there’s a reason Americanized General Tso’s is so good. It’s brash, super crisp, and sweet. Like pop music, it just hooks you.

So here is my altered General Tso’s Chicken. Like Dunlop, I also like using boneless chicken thighs instead of chicken breast for a juicier bite. (Dark meat is juicier and much more tender than white meat, and contrary to widespread belief, not much higher in fat.) Chicken stock adds a bit more flavor, but if you don’t have any handy feel free to substitute water. Sauce may taste a little tomato-y on its own, but trust me, mixed with the fried chicken it will taste positively delicious.

The sauce, with tomato paste, chicken broth, vinegar, and hoisin sauce, thickens up quite nicely in the wok. It’s sweet but not overly so, with a mild kick and smoky flavor from the chilis and a good amount of tanginess. Meanwhile, the cornstarch coating results in a brash, proudly crisp exterior. It may not be authentically Hunan, but there’s a reason it continues to be such a beloved dish in the U.S.
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General Tso’s Chicken, New Version

Serves 4 as part of a multi-course meal, 2 to 3 as a main entree

1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish

Marinade:
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites

Sauce:
1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoons sesame oil
1 tablespoon sugar
1 teaspoon cornstarch

1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.

2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.

6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.

7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

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General Tso’s Chicken, March 2009 version

Serves 2 to 3 as part of a multi-course meal

1 pound boneless, skinless chicken thighs
6 dried red chilis
2 teaspoons minced ginger
2 teaspoons finely chopped garlic
3 cups peanut oil for deep-frying
2 cups cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish

Marinade:
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1 egg yolk

Sauce:
1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
1 teaspoon cornstarch
3 teaspoons white sugar
2 teaspoons dark soy sauce
1 teaspoons rice vinegar
3 tablespoons chicken stock or water

1. Mix the ingredients for the marinade. Slice the chicken into 1-inch cubes and add it to the marinade mixture. Let sit for 15 to 20 minutes.

2. Mix the ingredients for the sauce. Set aside.

3. Drip the excess marinade off the chicken, and toss the cubes in the 2 cups cornstarch. Shake off the excess cornstarch before frying.

4. Add about 2 inches of peanut oil to your wok. Heat the wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

5. Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for discarding later.) Reheat the wok over medium-heat heat. Add the dried chilis, garlic, and ginger to the wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add the sauce mixture and stir until thickened, about 1 to 2 minutes.

6. Return the chicken to wok and stir well to coat with sauce. Transfer the chicken to serving dish. Garnish with white sesame and scallions. Serve with white rice and vegetables.

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Other chicken recipes to try:

Kung Pao Chicken

Three Cup Chicken

Chicken Adobo

Chicken Tikka Masala

Coca-Cola Chicken Wings

Lemon Chicken

Soy Sauce Chicken

Spicy Wok-Fried Chicken with Chili (Lazi jiding)

Tagged as: American Chinese, Chicken, Chinese, Global Chinese, Recipes

View the original article here

General Tso’s Chicken

General Tso's Chicken pictures (1 of 4)

General Tso’s Chicken is one of the most requested Chinese recipes. Like other popular Chinese dishes here in the United States, you can’t miss General Tso’s Chicken if you love Chinese food. It’s always served at Chinese buffet; it’s also a very popular Chinese take out item. The good news is that it’s really not that hard to make it at home.

General Tso’s Chicken originated from Hunan, China, but from what I read, the connection of the dish to the brave Chinese general General Tso is largely a US or western reference. In any case, the authentic recipe of General Tso’s chicken always calls for some dried red chilies—an important ingredient in Hunanese cooking. Chinese rice vinegar also plays a vital role in lending the bold vinegary note to the dish.

(Click Page 2 for the General Tso’s Chicken Recipe)

Pages: 1 2

View the original article here

Iron Chef General Tso's Sauce - 4 bottles

General Tso's Sauce & Glaze is delicately balanced with sweet, spicy and tangy flavors. General Tso's sauce is ideal for stir frying, dipping, noodle dishes or as a glaze for grilling. 14.5 oz
TESTIMONIAL: ""I stumbled across Iron Chef Sauces in the store the other day and couldn't wait to attempt (once again) General Tso's chicken. Amazingly, it turned out as good as or better than any I've ever had, and I'm definitely hooked on this stuff! Up until now, my Chinese dishes always came up short. Not anymore! This stuff is great!" -- R<

Price: $34.50

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General Tso's Potato Chips, a Taste Test

While shopping at the horribly chaotic Target at the Atlantic Center several weeks ago, I noticed something strange in the freezer aisle. Maybe I was just oblivious before, but there was a good number of frozen entrees based on Chinese takeout. Yes, frozen egg rolls and dumplings have been around for a while, and Trader Joe's is no stranger to frozen-foodifying Asian dishes. Now it seems PF Chang's has a shiny new line of "Home Menu" dinners, including Orange Chicken, Beef with Broccoli, and Shrimp Lo Mein, just waiting to be taken home and zapped in the microwave. (These are apparently for all those times late at night when the Golden Panda around the corner is closed, or when 15 minutes of waiting for the delivery guy is too much to handle.)

From an anthropological standpoint, I was dying to buy a package of P.F. Chang's Sweet & Sour Chicken to try in my own microwave. What a great blog post that would make! Then I read the ingredients, became dizzy with complex chemical terms, and turned my cart away from the frozen food section. 

That was when I stumbled on a huge display of Archer Farms products, and an entire row of "General Tso's Thick Cut Potato Chips" at eye level. It seems that after exhausting all the possible barbecue and chili flavors on the market, the potato chip industry may have pinpointed Chinese takeout flavors as The Next Big Thing.

(I was also reminded of Lay's Potato Chips in China. Lay's in China is a whole different beast. At some point the chief flavor scientist must have had a field day, thinking up such exciting and perplexing flavors as Red Wine Chicken, Italian Red Meat, Blueberry, Lychee, and Numb & Spicy Hot Pot. A walk down any the junk food aisle at any Chinese Carrefour, or other big grocery store, is something to be experienced.)

I bought a bag of the Archer Farm chips, went home, and did some research. Apparently Terra Chips also made a General Tso's flavor. Whole Foods didn't carry them but the Fairway on Broadway and 74th did. 

Several weeks later I held a mini taste test, appropriately right before a meal of leftover Chinese food (which sadly did not include General Tso's). Here are the results from the commenters:

Archer Farms' ridged General Tso's

Characteristics: Vinegary, with a lot of garlic powder and preservatives. Artificial flavors are very "in-your-face". Not very spicy. 

Tastes like: "A barbecue potato chip but with Asian flavors." "Bad hot and sour soup with lots of MSG." "Something I've had many times in Chinese restaurants but can't put my finger on." "The chili sauce you get with spring rolls."

Would buy again?  Mixed 

Terra Chips non-ridged General Tso's 

Characteristics: Immediate lime taste, a tinge of sweetness, followed by a slight chili powder kick. More subtle, good for long periods of snacking.

Tastes like: "Tom yum goong." "Pad thai dusted with some chili flakes." "Makes me really want a Thai iced tea."

Would buy again? Yes

Conclusion: Neither really tasted like General Tso's chicken, but both are good snacks while waiting for your Chinese food to reheat. 

_________________________________

Similar posts:

General Tso's Chicken recipe

A Globetrotter's Guide to Unusual Chinese Restaurants 

When Chinese Food was Glamorous in America

Vintage Chinese Restaurant Ad, Texas

Orange Chicken, or Remembrance of Kosher Chinese Past

View the original article here

Lee Hiller Designs General Themes - Asian Motif Gold Trees on Violet - Coffee Gift Baskets - Coffee Gift Basket

Asian Motif Gold Trees on Violet Coffee Gift Basket is measuring 9x9x4. Contains 15oz mug, BONUS free set of 4 coasters, biscotti and 5 blends of gourmet coffee. French Vanilla, Kenya AA, Decaf Colombian Supremo, Chocolate and Italian Roast Espresso elegantly presented in our signature black planet coffee gift box. A very nice and thoughtful gift for any occasion.

Price: $54.99

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General Tso's Potato Chips, a Taste Test

While shopping at the horribly chaotic Target at the Atlantic Center several weeks ago, I noticed something strange in the freezer aisle. Maybe I was just oblivious before, but there was a good number of frozen entrees based on Chinese takeout. Yes, frozen egg rolls and dumplings have been around for a while, and Trader Joe's is no stranger to frozen-foodifying Asian dishes. Now it seems PF Chang's has a shiny new line of "Home Menu" dinners, including Orange Chicken, Beef with Broccoli, and Shrimp Lo Mein, just waiting to be taken home and zapped in the microwave. (These are apparently for all those times late at night when the Golden Panda around the corner is closed, or when 15 minutes of waiting for the delivery guy is too much to handle.)

From an anthropological standpoint, I was dying to buy a package of P.F. Chang's Sweet & Sour Chicken to try in my own microwave. What a great blog post that would make! Then I read the ingredients, became dizzy with complex chemical terms, and turned my cart away from the frozen food section. 

That was when I stumbled on a huge display of Archer Farms products, and an entire row of "General Tso's Thick Cut Potato Chips" at eye level. It seems that after exhausting all the possible barbecue and chili flavors on the market, the potato chip industry may have pinpointed Chinese takeout flavors as The Next Big Thing.

(I was also reminded of Lay's Potato Chips in China. Lay's in China is a whole different beast. At some point the chief flavor scientist must have had a field day, thinking up such exciting and perplexing flavors as Red Wine Chicken, Italian Red Meat, Blueberry, Lychee, and Numb & Spicy Hot Pot. A walk down any the junk food aisle at any Chinese Carrefour, or other big grocery store, is something to be experienced.)

I bought a bag of the Archer Farm chips, went home, and did some research. Apparently Terra Chips also made a General Tso's flavor. Whole Foods didn't carry them but the Fairway on Broadway and 74th did. 

Several weeks later I held a mini taste test, appropriately right before a meal of leftover Chinese food (which sadly did not include General Tso's). Here are the results from the commenters:

Archer Farms' ridged General Tso's

Characteristics: Vinegary, with a lot of garlic powder and preservatives. Artificial flavors are very "in-your-face". Not very spicy. 

Tastes like: "A barbecue potato chip but with Asian flavors." "Bad hot and sour soup with lots of MSG." "Something I've had many times in Chinese restaurants but can't put my finger on." "The chili sauce you get with spring rolls."

Would buy again?  Mixed 

Terra Chips non-ridged General Tso's 

Characteristics: Immediate lime taste, a tinge of sweetness, followed by a slight chili powder kick. More subtle, good for long periods of snacking.

Tastes like: "Tom yum goong." "Pad thai dusted with some chili flakes." "Makes me really want a Thai iced tea."

Would buy again? Yes

Conclusion: Neither really tasted like General Tso's chicken, but both are good snacks while waiting for your Chinese food to reheat. 

_________________________________

Similar posts:

General Tso's Chicken recipe

A Globetrotter's Guide to Unusual Chinese Restaurants 

When Chinese Food was Glamorous in America

Vintage Chinese Restaurant Ad, Texas

Orange Chicken, or Remembrance of Kosher Chinese Past

View the original article here

Snapdragon General Tsao Rice Pasta Stir-Fry, 7.7-Ounce Boxes (Pack of 6)

Journey to the culinary capitals of Asia with Snapdragon, where every stop brings a new taste discovery. Rice Pasta Stir-Fry are pure Asian rice noodles with authentic sauces and seasonings. Snapdragon General Tsao Stir-Fry is sweet and sour with a little bite of chili, makes this sauce an American favorite.

Price: $22.14

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